Katsuo is a traditional Japanese dish made from skipjack tuna, often served as sashimi or used in various recipes. It is known for its rich flavor and is commonly enjoyed in Japanese cuisine. The fish is typically smoked and dried, enhancing its taste and preserving it for longer periods. In addition to being a popular food item, Katsuo is also associated with the Katsuobushi process, where the fish is fermented, dried, and shaved into thin flakes. These flakes are used to make dashi, a fundamental broth in Japanese cooking, adding depth and umami to many dishes.